Ingredients
- 1 large English cucumber about 400 g after trimming; skin left on
- 15 ml reduced-sodium soy sauce 1 tablespoon
- 15 ml unseasoned rice vinegar 1 tablespoon
- 1 teaspoon toasted sesame oil 5 g
- 1 teaspoon pure maple syrup about 7 g
- 1 teaspoon finely grated fresh ginger about 3 g
- 1 scallion about 15 g, thinly sliced
- 1 teaspoon toasted white sesame seeds about 3 g
- 1/8 teaspoon red chili flakes
Equipment
- Knife and cutting board
- Large mixing bowl
- Small bowl and spoon
- Kitchen scale and measuring spoons
Instructions
- Wash the cucumber under running water and dry well. Trim the ends and slice into even rounds about 2 mm thick using a knife. Weigh about 400 g prepared cucumber and put it into a roomy mixing bowl.
- Stir together the soy sauce, rice vinegar, sesame oil, maple syrup and ginger in a small bowl until evenly combined.
- Add the dressing, scallion, sesame seeds and chili flakes to the cucumber. Lift and turn gently until the slices separate and are lightly coated. Do not crush or tightly pack the rounds.
- Divide between two side portions and serve immediately. If liquid gathers at the bottom, lift the cucumber with a slotted spoon. The dressing is not a pickling or shelf-stable preserving method.
Nutrition
Calories: 80kcalCarbohydrates: 11gProtein: 2gFat: 3.5gSaturated Fat: 0.5gSodium: 300mgFiber: 1.5gSugar: 6g
Video
Notes
Yield and substitutions: The dressing is balanced for 400 g prepared cucumber. Use small Persian cucumbers if needed. For a thick-skinned, mature cucumber, remove tough skin and watery mature seeds before weighing. For gluten-free preparation, use certified gluten-free tamari and check all labels.
Allergens and storage: Contains soy and sesame; ordinary soy sauce may contain wheat. Chill leftovers promptly at 40°F/4°C or below and use within two days for quality. The cucumber softens as it stands. Store sliced cucumber and dressing separately for advance preparation.
Estimated nutrition: One half of the measured batch. Generic composition energy basis: cucumber about 60 kcal + soy 9 + vinegar 3 + sesame oil 45 + maple 18 + ginger 2 + scallion 5 + sesame seeds 17 + chili 1 = about 160 kcal; divided by two = 80 kcal. Values are rounded; sodium depends on the soy brand and the amount of dressing eaten.
Estimated cost: Illustrative US ingredient-portion assumptions, not live quotes: cucumber $1.25 + soy $0.10 + vinegar $0.07 + oil $0.08 + maple $0.07 + ginger $0.03 + scallion $0.15 + sesame $0.05 + chili $0.01 = $1.81 per batch; divided by two ≈ $0.91 per serving.
Video: Modern Pepper, I can eat these Salads EVERY DAY! 4 MUST-TRY Korean Side Dish Recipe, originally published June 5, 2024. The cucumber segment begins at 1:07 and illustrates preparing and seasoning raw cucumber. That version uses Kirby cucumber, gochujang, garlic, fish sauce, plum extract and red onion. This English-cucumber salad uses a lighter soy-ginger-maple dressing and omits those additions; follow the measurements here rather than the video's formula.